Sichuan Crispy Fried Pork is a popular Sichuan street food with amazing flavors and texture. It is crispy outside and juicy and tender inside. It is perfect as appetiser, snack or as party food.
In a large mixing bowl, mix together Pork, Garlic, Ginger, Chinese 13 Spice Powder, Chinese Cooking Wine, Salt, Light Soy Sauce, and Baking Soda. Set aside to marinate for 30 minutes.
In a frying pan, on medium-low heat, roast dried Red Chilies, Sichuan Peppercorns, Black Peppercorns, Sesame Seeds, and Cumin Seeds for 2-3 minutes. Remove from the pan and grind all the spices into find powder. Then add in Salt and Sugar. Mix well and set aside.
In another big mixing bowl, add in All-purpose Flour, Cornstarch, and Baking Powder. Mix well gradually with Water until you get a smooth texture.
Combine the batter with the Pork thoroughly.
In a wok, add in enough Vegetable Oil for the Pork to float, on medium-high heat. Use wooden chopstick to check the temperature of the oil. Once you see bubbles coming up fast from the edge of the chopstick, the oil is ready.
Fry the Pork in batches. Add the Pork into hot oil one at a time. First-fry the Pork for 3-4 minutes until cooked through and nicely golden. Drain and remove. Repeat the same process.
Second-fry all the Pork for another 2-3 minutes until the color turns golden brown. Remove the pork and drain on paper towel or a wire wreck.
Serve the fried Pork with the pre-made dipping spice powder. Enjoy!